Crustless Pumpkin Pie
Our local TV station, Fox 28, invited us to share our Crustless Pumpkin Pie recipe today on air. It's such a delicious recipe, and it made the set smell delicious!
Ingredients
| Eggs | 4 Medium , beaten | |
| Pumpkin | 15 Ounce (canned) | |
| Evaporated milk | 12 Ounce (canned) | |
| Sugar | 1 1/2 Cup (24 tbs) | |
| Pumpkin pie spice | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Yellow cake mix | 18 1/2 Ounce | |
| Pecan/Walnut | 1 Cup (16 tbs) , chopped | |
| Butter | 1 Cup (16 tbs) , melted | |
| For topping | ||
| Whipped topping | 1/2 Cup (8 tbs) | |
| Chopped nuts | 1/2 Cup (8 tbs) | |
| Cinnamon | 1/2 Teaspoon |
Directions
GETTING READY
1. Preheat the oven to 350 F.
2. In a bowl, place together eggs, pumpkin, evaporated milk, sugar, spice and salt and mix well.
MAKING
3. On an ungreased 13"x9" baking pan, pour the egg mixture.
4. Sprinkle the dry cake mix and nuts over the egg mixture.
5. Drizzle butter over cake mix, but do not stir.
6. Bake in the oven for 45 minutes to one hour, or until a toothpick inserted comes out clean.
SERVING
7. Serve with whipped topping, sprinkled with nuts and cinnamon stick, if desired.
Recipe Summary
Nutrition Facts
Serving size
Calories 905Calories from Fat 453
% Daily Value*
Total Fat 52 g80%
Saturated Fat 21 g105%
Trans Fat 0 g
Cholesterol
Sodium 764 mg31.83%
Total Carbohydrates 103 g34.3%
Dietary Fiber 4 g16%
Sugars 72 g
Protein 13 g26%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
